Vegan and pasta don't go together? And how they do! Just raid the herb garden, pick the rocket, conjure up a pesto with garlic and lots of love and combine it all with a pasta of your choice. It doesn't always have to be spaghetti caprese or spaghetti carbonara - and parmesan is definitely not a must with pasta. Homemade pesto variations or fresh vegetables in particular taste great with all types of pasta. Whether wholemeal, soba or gluten-free pasta: vegan pasta dishes are perfect for a relaxed, light summer evening or as a super tasty side dish throughout the entire barbecue season. And it doesn't take long either. Our vegan pasta dish took just 30 minutes and added another explosion of flavor to our barbecue evening...

Soba noodles with rocket, lemon thyme and wild herb pesto, caramelized mushrooms and roasted peppers


Preparation time: 30 minutes

Cooking time: approx. 20 minutes 



250g soba noodles (go very well with rocket due to their nutty taste)
1 bell pepper
6 mushrooms
2 large garlic cloves
1 large handful of rocket
approx. 100ml olive oil
6 sprigs of lemon thyme
3 sprigs of wild rosemary
1 tsp honey
Salt pepper
1 tsp cane sugar
Roasted sunflower seeds (optional)



1. Cook the pasta according to the instructions on the packet and set aside. While the pasta is cooking, wash and pluck the lemon thyme, rosemary and rocket sprigs.

2. Put the herbs, both garlic cloves and the rocket in the blender (a Moulinette or a hand blender will also work) and mix with 100ml olive oil and the honey to make a creamy pesto.

3. Set the pesto and pasta aside and wash and chop the vegetables.

4. Heat some olive oil in a pan and fry the peppers until golden brown and let cool.

5. Heat some olive oil in a second pan and fry the mushrooms until crispy, sprinkle with sugar and let them caramelize on a low heat. Allow to cool.

6. Mix the cooled pasta with the pesto and season with salt and pepper. Gradually add the vegetables - including the fried stock - and mix everything together.

7. Arrange the pasta in portions on a plate, decorate with roasted sunflower seeds and a few rocket leaves or put it in the fridge until the evening and take it with you to the barbecue party. The longer the pasta sits, the stronger the aroma of the pesto becomes.

Enjoy your meal!


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